When I was growing up, it seemed like a majority of the friends my brother and I had were Italian. We on the other hand do not have a drop of Italian blood in us. But that never stopped us from enjoying Italian foods! I love anything in red sauce, who doesn’t? I would be very happy if you gave me a bowl of red sauce and a loaf of Italian bread… yum!
Well last night we decided to have meatballs. We had purchased a french baguette at the store on Monday and we didn’t want it to go stale before it was consumed. Blake told me over the weekend he wanted to help with the cooking this week, so I had shown him Alton Brown’s Chicken Parmesan Balls recipe. We decided this would be the meatballs we make this time around. I typically make the meatballs from this recipe anytime I make meatballs.
The boys decided they would both help make dinner. Blake helped make the meatballs. He measured and mixed and then formed the meatballs while I cooked them in the cast iron skillet. Colby made the sauce almost completely on his own.
Chicken Turkey Parm Balls
- 3 oz panko bread crumbs
- 4 oz parm cheese (I used a combination of parm and asiago since I didn’t have enough parm)
- 1 lb ground turkey
- 1 egg
- 2 Tbsp EVOO
- 1 Tbsp dried basil
- 2 tsp garlic powder
- 1 Tbsp Italian seasoning mix (dried herbs not salad dressing)
- 1 tsp sea salt
- 4 oz of fresh mozzarella
- weekday spaghetti sauce (see below)
- Heat oven to 400
- mix 1/2 oz of panko and 1 oz parm cheese in a small bowl and set aside
- combine chicken, egg, 1 Tbsp oil, bread crumbs, parm cheese, basil, garlic powder, Italian seasoning and salt in a large bowl. (use your hands it’s your best kitchen tool!)
- use cookie scoop to create equal size balls
- heat 1 Tbps oil in pan.
- brown balls in the pan, work in batches and do not over crowd the pan. remove to paper towel lined pan/plate as you go.
- put balls into baking dish and cover with weekday sauce. sprinkle on reserved panko and cheese. top with fresh motzarella
- bake for 10 min or until the cheese is melted.
- serve however you want (in a roll, on pasta, just on a plate, eat it right out the pan…?)
- 6 cloves of garlic – crushed
- 1 tsp crushed red pepper flakes
- 1 tsp dried basil
- 1 tsp dried Italian seasoning (herbs not salad dressing mix)
- 28 oz can San Marzano tomatoes
- heat oil in the pan (enough to coat the bottom of the pan
- add crushed garlic
- add remaining herbs
- heat until the garlic is starting to brown around the edges, making sure to continue to break up garlic if you didn’t chop it up
- add in the whole can of tomatoes
- let cook 5 min or so then begin breaking up the tomatoes (Colby used the wooden spoon then I used a potato masher) to the consistency you like your sauce
This was really good. The boys did find the sauce a bit spicy. I think next time I’ll use 1/2 or 1/4 tsp of the red pepper flakes. I enjoyed the texture, taste and mouthfeel of these meatballs. I would make them bigger next time if I was making them for the subs. I tend to choose to make my meatballs smaller so I know they cook through and they also do not need as much binder then. I will certainly be making both the meatballs and sauce again since everyone enjoyed them.